Parda Tandoori Murgh is one of those recipes I kept seeing in old Mughlai cookbooks but never tried until a friend served it at a dinner party years ago. The word parda means veil, and that pastry lid really does hide everything underneath until you break through it. I was surprised by how simple the dough is, just a handful of ingredients kneaded twice with a short rest in between.
The first time I made it, I worried the pastry would turn soggy from the cream, but it stays crisp on top and soft where it meets the chicken. Now I make it whenever I want to serve something that feels festive without requiring elaborate techniques or hard to find spices.
About the Recipe
This recipe uses marinated tandoori chicken, which you can pick up from a good butcher or prepare yourself with yogurt and spices. The pastry dough is a basic maida mix sweetened with a little sugar and scented with kewda, which you can find in Indian groceries or substitute with rose water if needed. Total active time is around forty minutes, with two short baking steps.
I make this when I have guests coming over and want something that looks dramatic but does not require constant attention. The ingredients are easy to gather, and you likely have most of them already.
Why you will love this recipe
The pastry creates a sealed environment that keeps the chicken moist while the cream thickens slightly and coats every piece. You get tender, spiced meat and a buttery, lightly sweet crust that soaks up the juices when you break into it. The kewda adds a floral note that balances the smokiness from the tandoori marinade, and the brief oven time means the chicken stays juicy rather than drying out.
It comes together in under an hour, which makes it practical for a weeknight dinner party. The presentation feels generous, and cutting the pastry open at the table always gets a reaction.
Parda Tandoori Murgh
Cooking Tips
The dough can tear if you roll it too thin, so aim for about three millimeters thick. If it sticks, dust your work surface lightly but do not overdo it or the pastry will turn dry. Press the edges firmly against the dish rim to seal, otherwise steam escapes and the crust lifts unevenly. The egg yolk wash should be brushed on gently in one or two strokes, not scrubbed back and forth, or you will drag the dough. If your chicken pieces are large, cut them smaller so they cook through in the short baking time.
Top Tips
- Prick the pastry all over with a fork to prevent large air bubbles from forming during baking.
- Use ovenproof dishes that can go from oven to table, it saves you from transferring and risking a tear in the crust.
- If you do not have kewda, substitute with one or two drops of rose water, but add it carefully as rose can overpower.
- Let the dough rest for the full ten minutes after the first knead, it makes rolling much easier.
- Brush the egg yolk on just before baking, not earlier, so it does not dry out or look patchy.
- Serve immediately after baking while the pastry is still crisp and the chicken is hot.
Serving and Storing Suggestions
This recipe serves four, with two ovenproof dishes holding two pieces of chicken each. Prep time is about twenty minutes, and total cooking time is fifteen minutes split between two oven stages. Serve it straight from the oven with a side of mint chutney or a simple raita to balance the richness. The pastry does not hold well once baked, so plan to eat it within an hour.
Leftovers can be refrigerated for a day, but the crust will soften. Reheat gently in a low oven to warm the chicken, though the pastry will not regain its original crispness.
Similar Recipes
- Biryani sealed with dough (dum biryani)
- Murgh Musallam
- Shahi Tukda with savory pastry
- Chicken Puff Pastry Pockets
- Naan Khatai with savory filling
Nutrient Benefits
The chicken provides lean protein, while the cream adds fat that helps absorb fat soluble vitamins from the spices in the marinade. Maida offers quick energy, though it is a refined carbohydrate with limited fiber. Butter contributes vitamin A and adds richness without overwhelming the dish.
Kewda is used in such small amounts that it does not contribute significant nutrients, but it does add aroma without extra calories. This is a moderately rich dish, suitable for occasional meals rather than everyday cooking. Pair it with a salad or steamed vegetables to add fiber and balance the meal.
Parda Tandoori Murgh
Ingredients
- 1 Tandoori Chicken (marinated and uncooked, cut into 4 pieces)
- 1/2 cup Cream
For the Parda (Pastry):
- 1 tbsp Sugar - 1 tblsp
- 1/2 cup Warm Milk - 1/2 cup
- 3 drops Kewda - 3 drops Vettiver essence
- 1 cup Maida (+ litle biit more for dusting)
- 1 tsp Salt
- 2 tbsp Butter (+ little bit more for greasing)
- 2 Egg Yolks (whisked)
Instructions
- Roast chicken in a preheated moderate hot tandoor or oven at 180C for 5 minutes.
- Remove and keep aside.
- Dissolve sugar in warm milk.
- Add vettiver and stir.
- Sift flour and salt into a bowl.
- Pour in the sweetened milk and knead well.
- Keep aside for 10 minutes.
- Add melted butter to dough and knead again.
- Divide the dough into 2 portions and roll them into balls.
- Dust with flour and keep aside for 5 minutes.
- Lightly grease the base of 2 round ovenproof dishes with extra butter.
- Roll the dough balls into rounds the size of the dishes.
- Prick all over with a fork.
- Divide the chicken between the 2 dishes.
- Sprinkle with cream and cover each dish with the prepared round dough.
- Press the dough firmly along the edges to seal.
- Brush it with egg yolk.
- Bake in a preheated oven at 150C for 10 minutes till the crust is golden brown.
- Cut open the pastry and serve the chicken along with a portion of the pastry.
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Frequently Asked Questions
Can I use store bought puff pastry instead of making the dough?
Yes, but the flavor will be different. Puff pastry is richer and flakier, while this dough is softer and lightly sweet. If you use puff pastry, skip the egg wash and bake at 180C for eight to ten minutes instead.
My pastry turned soggy on the bottom, what went wrong?
The cream likely pooled under the dough. Next time, drain any excess marinade from the chicken before placing it in the dish, and make sure the pastry is pressed tightly along the edges to seal.
How do I know when the chicken is cooked through if I cannot see it under the pastry?
The initial five minute roast partially cooks the chicken, and the sealed baking finishes it. If your pieces are very thick, roast them for seven to eight minutes in the first step instead of five.
Can I prepare the dough ahead of time?
Yes, wrap it tightly in plastic and refrigerate for up to four hours. Let it sit at room temperature for five minutes before rolling, or it will crack.
What can I substitute for kewda if I cannot find it?
Use one or two drops of rose water, or skip it entirely. The pastry will still taste good, just less fragrant.
